Page 11 - Antipasto1

Bon Appetit! Italian Antipasto Suzanne DeKeyzer James

Time to use your hands!

Clean hands and remove rings for this job.

Mix in in the three egg yolks, one at a time,
mixing lightly with your fingers. If the mixture
seems too dry you can add one or two of the egg
whites.

With your hands, moisten with cooking oil, make
small one-bite sized balls or cylinders from the
potato mixture.

As you make them, roll them in flour then bath

Crocche di Patate them in the remaining egg and lightly roll in bread
crumbs. Place them on waxed paper that has a
light thin layer of bread crumbs and allow the cro-
quettes to cool.

Potatoes: 2.5 Pounds Once cool, fry them in vegetable oil until light
Eggs: 3 Yolks, plus 1 whole egg (retain the egg brown.
whites you might need them!) Serve warm or room temperature.
Parmesan Cheese: Grated 5 Heaping Tablespoons
Parsley: 1/2 Cup, Finely Chopped
Butter: 2.5 Ounces

All Purpose Flour
Salt and Black Ground Pepper
Bread Crumbs (Plain or Seasoned)

In a large pot, boil the potatoes (not peeled) until
they are cooked through completely. Peel them,
one at a time, leaving them in the boiling water
until you are ready for them. As soon as you
finished peeling them, mash each potato. Do this
as quickly as possible to prevent the potatoes from
cooling too rapidly.

Add in the butter, grated parmesan, parsley, salt
and pepper and mix well.

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